Berry crumble cake

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Roast the almonds in a pan without fat, take them out. Melt 200 g butter at low heat. Mix 250 g flour, 125 g sugar, roasted almonds and 1 sachet vanilla sugar. Add the liquid butter and knead with the dough hooks of the hand mixer to form thick crumbles and allow to cool

2. 2

   Stir 150 ml milk and pudding powder until smooth. Bring 600 ml milk and 100 g sugar to the boil, remove from heat and stir in the pudding powder. Put back on the stove and cook for at least 1 minute while stirring. Cover pudding surface directly with foil, let pudding cool down

3. 3

   Mix 250 g softened butter, 200 g sugar, 1 sachet vanillin sugar, lemon zest and salt with the whisks of the hand mixer until creamy. Gradually add 4 eggs, alternating with the starch. Mix 250 g flour and baking powder and stir in briefly

4. 4

   Put the sponge mixture into a greased, floured fat pan of the oven (inside 36 x 41.5 cm, 3-3.5 cm deep) and smooth it down. Spread the berries on the dough. Mix the sour cream and 3 eggs with the whisk of the hand mixer. Stir the pudding 1x briefly with the whisks so that no lumps form. Then gradually mix the sour cream with the lukewarm pudding and spread on the berries. Spread crumbles over them. Bake in the preheated oven at (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for 45-50 minutes. At the end of the baking time, place a baking tray on top and test with sticks. Take the cake out of the oven, let it cool down and dust with icing sugar

5. 5

   waiting time 45 minutes

Nutrition Facts

KCAL
400 kcal

CARBS
42 g

FATS
23 g

PROTEINS
6 g